Dal Makhani

                                                                 Dal Makhani

                                                           

                                                           

Ingredients

1 cup of whole urad dal (black lentils)
1/3 cup of rajma (red kidney beans)
1/3 cup of channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
10g ginger, peeled
2 – 3 garlic cloves
2 green chilies
salt to taste

For tadka

1 tbs ghee
1 tspn cumin
2 – 3 garlic cloves
pinch asafoetida powder (Heeng)
1/2 tspn fenugreek seed (Methi seeds)
1.1/2 tsp of tomato paste or puree

To finish

1tbs butter
1tbs of cream or (yogurt & Milk mixture)
½ tspn or more chilli powder
½  tspn garam masala

Method

Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. You can cook in a slow cooker too.Drain off excess water and mash the lentils lightly with the back of a ladle.
Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 15-20 minutes.

Chicken 65

                                           Chicken 65

 

                                          

 Ingredients:

Update

·    1 -2 cup oil, for deep frying   

   4 chicken breasts, cut into strips

MARINADE FOR CHICKEN

·    1 teaspoon salt

·    1 teaspoon red chili powder

·    1/2 teaspoon turmeric

·    1 teaspoon ginger paste

·    1 teaspoon garlic paste

·    1/2 teaspoon ground black pepper

 

BATTER FOR CHICKEN

·    1 egg, beaten

·    3 tablespoons corn flour

 

YOGURT MIX

·     2 cups yogurt, beaten

·    1 teaspoon salt

·    1 teaspoon red Chile, powder

·    1/2 teaspoon turmeric

·    1 teaspoon ginger paste

·    1 teaspoon garlic paste

 

FOR TEMPERING

·    3 tsp oil

·    5 -6 green chilies

·    15 curry leaves

·    1 Onion cut in lengthwise

Directions:

1.      Mix the chicken in the marinade & leave for 1 hr, if you don’t have the time then go ahead to the next step.

2.      Put in the egg & corn flour & mix to coat well & make the marinade to stick to the chicken pieces.

3.      Heat oil for frying, & fry the chicken pieces till light golden brown.

4.      Make yogurt mix & put in a bowl nearby while frying.

5.     As you take out the chicken pieces just dip them directly into the yogurt mix.

6.     When done with the chicken, take another pan & heat the oil for tempering.

7.      Add the green chilies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immediately with a lid because the oil will splutter a lot.

8.     Fry till charred, or blackened, be careful at this stage n lower the heat before opening the lid.

9.     Take this pan away from the heat and add the chicken n yogurt mix.

 Put it back on the heat, lower the heat n cook till the liquid from the yogurt dries up, & a dry curry is left.

Meat Yakhni

                                                                Meat Yakhni

                                               

                                               

                    

Ingredients

• 1lb Lamb meat or goat meat
• 1 1/2 yogurt/ Dahi
•  ½ tsp ginger shonth/ powder
• 1 ½ tsp of fennel /badiyan  powder
• 2 cloves /roung / laung
• 2 stick cinnamon/ dalchin/  or ½ tsp of cinnamon powder
• tsp of cumin powder/ zeera
• 2 green crushed cardmom /elaichi
• 1 big crushed Black cardmom / Badi elaichi
• pinch of asafetida heeng if powder or ½ a tsp. if liquid
• Salt to taste
• 1tbsp of oil
• 1 cup of thick yogurt

Method:

• Take 1½ cup of water in a Pot/ Patila. Turn heat on medium flame.
  
• Add meat, 1 tsp zeera, 1 green elaichi, 1big black crushed elaichi, cinnamon, pinch of heeng and salt.
• Boil meat with spices in a Pot, cover with lid
• Cook about ½ an hour till meat gets tender.
• Beat yogurt well with shonth and badiyan.
• Add mixture of yogurt to meat
• Boil meat with yogurt for 10 to 15 minutes on a medium heat.
• Warm oil in a pan and pour over Yakhani.
• Crush green elaichi and zeera to Yakhani
• Cover it with lid till ready to serve.

Serve with white boiled rice.

Doon- Mooj Chatni

                                                               

                                                       Doon- Mooj Chatni  

                                                       (Walnut-Radish Raita)

                                                                                   Kashmiri Dish 

                                                                               

                                                                              

 

Ingredients:

1)      1 Long Radish (Mooli) along with Greens.

2)      5 Akhroth (walnuts) Approx. ½ a cup

3)      2 green chilies

4)      1 ½ cup thick Yogurt

5)      1/2 tsp black pepper powder

6)      ½ cup mint leaves

7)      Salt to taste.

Method:

In a mixer, grind together Radish greens, Radish, green chilies, Mint & walnuts.  Add Yogurt, salt & Black Pepper Powder. Chatni or Raita is ready.

 

Indo-Chinese Eggplant

                                                 Indo-Chinese Eggplant

                                         (Fusion)

                                   

Ingredients

• 4 long Chinese eggplants, cubed or cut in round shape
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 2 tablespoon white sugar
• 2 green chili pepper, chopped
• 1 ½ teaspoon paprika
• Salt optional.
• 2 tablespoons vegetable oil
• 1 ½ teaspoon Cumin powder
• Pinch Heeng (asafetida)

Directions

1.                        Place the eggplant cubes or circles into a large bowl, and sprinkle with       salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse  well, and drain on paper towels.

2.                        In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, paprika & Cumin powder. Set the sauce aside.

3.                        Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes.

4.                         Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

 

Tip:

You can Broil eggplants in a oven instead of frying.

Palak Tamater Nadur

                                                          Palak Tamater Nadur

                                                          Kashmiri  Recipe

                                                        

Ingredients:

2 packs of frozen Spinach
16 oz. Lotus root frozen (Should be available in local Indian stores)

1 can 8 oz. of Tomato puree
1 tsp Red chili powder
1/4 tsp Asafoetida water or pinch of Heeng
1/2 tsp Vaer  Masala Tikki (Kashmiri)
1 tsp Dry ginger powder
2  tbsp Oil.
Salt to taste

Method:

Take a pan, put it on the heat. Put oil in it. Put frozen Spinach and cover the pan. Let it cook till it loosens.

Put Tomato puree in it, stir well.
Put  salt and asafetida in Spinach and let it cook.
Put dry ginger powder, and Mirchi. ( if you don’t want to use Mirch then use Paprika.)

Wash frozen Nadur under running cold water and Put frozen Nadur (Lotas Root) in Spinach.
Add 1 cup of water, cover with a lid on keep on low heat until water almost dries.
Sprinkle the Vaer masala  at the end when Spinach is done and remove from heat
Serve with rice.